Brussels sprout: Difference between revisions
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[[file:Brussels_sprout_closeup.jpg|thumb|Brussels sprout closeup]] [[file:Brussels_Sprouts_alla_Baronessa.jpg|thumb|Brussels Sprouts alla Baronessa|left]] [[file:Brussels_sprouts_J1.jpg|thumb|Brussels sprouts J1]] [[file:Brussels_Sprouts_ready_for_harvest.jpg|thumb|Brussels Sprouts ready for harvest|left]] [[file:Brussels_sprouts_(4103982312)_(2).jpg|thumb|Brussels sprouts (4103982312) (2)]] [[file:Wesselburenerkoog_rosenkohlwagen.JPG|thumb|Wesselburenerkoog rosenkohlwagen]] '''Brussels sprout''' | [[file:Brussels_sprout_closeup.jpg|thumb|Brussels sprout closeup]] [[file:Brussels_Sprouts_alla_Baronessa.jpg|thumb|Brussels Sprouts alla Baronessa|left]] [[file:Brussels_sprouts_J1.jpg|thumb|Brussels sprouts J1]] [[file:Brussels_Sprouts_ready_for_harvest.jpg|thumb|Brussels Sprouts ready for harvest|left]] [[file:Brussels_sprouts_(4103982312)_(2).jpg|thumb|Brussels sprouts (4103982312) (2)]] [[file:Wesselburenerkoog_rosenkohlwagen.JPG|thumb|Wesselburenerkoog rosenkohlwagen]] '''Brussels sprout''' | ||
'''Brussels sprout''' (''Brassica oleracea'' var. ''gemmifera'') is a member of the [[Gemifera Group]] of cabbages, grown for its edible buds. The leafy green vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature [[cabbage]]s. The Brussels sprout has long been popular in [[Brussels]], [[Belgium]], from which it gained its name. | '''Brussels sprout''' (''Brassica oleracea'' var. ''gemmifera'') is a member of the [[Gemifera Group]] of cabbages, grown for its edible buds. The leafy green vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature [[cabbage]]s. The Brussels sprout has long been popular in [[Brussels]], [[Belgium]], from which it gained its name. | ||
Latest revision as of 20:58, 3 July 2024
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Brussels sprout
Brussels sprout (Brassica oleracea var. gemmifera) is a member of the Gemifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.
History[edit]
The Brussels sprout has been grown in the Low Countries (Belgium, the Netherlands, and northern France) since the 13th century. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.
Cultivation[edit]
Brussels sprouts are grown in temperate climates with a long growing season. They are typically planted in late spring to early summer and harvested in late autumn to early winter. The plant requires a firm, fertile, and well-drained soil with a pH between 6.0 and 6.8. They are usually grown from seed and can be started indoors before being transplanted to the garden.
Nutritional Value[edit]
Brussels sprouts are a rich source of vitamin C, vitamin K, folate, and dietary fiber. They also contain glucosinolates, which are compounds believed to have cancer-preventing properties. The vegetable is low in calories and high in nutrients, making it a healthy addition to any diet.
Culinary Uses[edit]
Brussels sprouts can be cooked in a variety of ways, including steaming, boiling, roasting, and sautéing. They are often seasoned with salt, pepper, and olive oil, and can be combined with other ingredients such as bacon, garlic, and parmesan cheese. Overcooking Brussels sprouts can release sulfur compounds that produce a strong, unpleasant smell.
Pests and Diseases[edit]
Brussels sprouts are susceptible to several pests and diseases, including aphids, cabbage worms, and clubroot. Proper crop rotation, pest management, and soil care are essential for maintaining healthy plants.
Related Pages[edit]
References[edit]
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External Links[edit]
